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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":520,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"romanized":567,"countrySlug":568,"region":569,"baseServings":433,"prepMinutes":570,"cookMinutes":571,"restMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":599,"updatedAt":599,"authorSlug":600,"summary":601,"localeSlug":563,"alternates":602},[394,397,400,403,406],{"answer":395,"question":396},"They are the same family of dish under different names along one trade route. Mutabbaq is the Arabic name used in Saudi Arabia and Yemen, from a word meaning folded; murtabak or martabak is what the same stuffed, griddled pancake is called in Malaysia, Singapore and Indonesia, where the spicing shifts towards curry powder and the parcels are often thicker. The Saudi version is defined by its leek and egg filling.","What is the difference between mutabbaq and murtabak?",{"answer":398,"question":399},"Either it has not rested long enough or you are working on flour instead of oil. The dough needs at least two hours coated in oil at room temperature so the gluten relaxes, and it should be stretched on a slick, oiled surface using the flat backs of your hands from the centre outwards. Small tears are normal even for experienced cooks and simply get covered by the folds.","Why does my dough keep tearing when I stretch it?",{"answer":401,"question":402},"You can, at around 220°C for 15 minutes with the parcel brushed generously with oil, but it is a different thing — drier, more like a pastry, without the blistered lacy crust that shallow frying gives. If you want to reduce the oil, use a well-seasoned or non-stick pan and brush the dough rather than pouring oil into the pan.","Can I bake mutabbaq instead of frying it?",{"answer":404,"question":405},"Yes, because it cooks inside the parcel. The egg is beaten into the cooled meat and leek so that it sets during the four to five minutes of frying, binding the filling into a sliceable block. Just make sure you fry on medium rather than high heat, so the centre reaches full heat before the outside is too dark.","Is the egg in the filling safe if it goes in raw?",{"answer":407,"question":408},"The outside should be deep golden with dark blistered patches and feel firm and papery when tapped with a spatula, and the parcel should have puffed slightly as steam builds inside. Give it at least four minutes a side over medium heat. If you are unsure, cut the first one open — the egg should be set and the filling steaming, not wet.","How do I know when it is cooked through?",[410,411,412,413,414,415],"Rest the dough balls fully submerged or heavily coated in oil for at least two hours — this relaxes the gluten and is the single thing that makes hand-stretching possible.","Cool the cooked meat completely before mixing in the egg, or you will end up with scrambled egg in the filling and a wet parcel.","Stretch on a well-oiled counter, not on flour. Flour makes the dough grip and tear; oil lets it slide and thin out under your palms.","Keep the filling in a low, flat square in the middle. A tall mound tears the dough at the fold and bursts on the griddle.","Fry on medium heat, not high. The dough browns in a couple of minutes but the egg and meat inside need four or five to set through.","Press the parcel down with a spatula as it fries so every part of the base touches the pan and blisters evenly.","🥟","Mutabbaq means folded, and that is the entire method: a ball of soft, oil-rested dough stretched by hand until it is nearly transparent, a mound of spiced minced meat mixed with raw egg and finely sliced leek dropped in the middle, then four flaps pulled over it to make a flat parcel that goes straight onto a hot oiled griddle. It comes off shatteringly thin and blistered on the outside, the inside steamy where the egg has set around the meat and the leek has gone sweet. Eaten hot, cut into squares, with a squeeze of lemon or a dab of chilli sauce, it is savoury, greasy in the right way, and almost impossible to stop at one piece.","Mutabbaq is street food of the Hejaz, and its address is the pavement outside a small shop in Jeddah, Mecca or Medina where a cook works an enormous oiled steel table. He slaps a ball of dough down, spins and flicks it outward until it covers most of the table like a sheet of skin, tears off the thick rim, spoons the filling into the middle, folds, and slides it onto a flat griddle that has been running since the afternoon. In Ramadan the queues form well before sunset and the shops sell nothing else for hours.\n\nThe dish is one of the clearest fingerprints of the Indian Ocean trade world. Versions of the same folded, griddled, stuffed pancake run from Yemen and the Hejaz across to Kerala and on to Malaysia, Singapore and Indonesia, where the name mutates into murtabak and martabak and the filling picks up local spicing. Yemeni cooks are usually credited with bringing it to Saudi Arabia, and the historic Yemeni and Hadhrami communities of Jeddah kept it on the street. Chasing down a single inventor is pointless: the technique travelled with sailors, traders and migrant bakers over centuries, and every port it reached kept it and changed it.\n\nSaudi mutabbaq splits into two counters. The savoury one is minced beef or lamb with leek, spring onion and egg — leek is the signature and its absence is noticeable. The sweet one is a sheet of the same dough folded around banana and sometimes cheese or cream, fried and drenched in sugar syrup or honey, and it is the reason many families buy two. At home you will not have the vendor's table or his four-decade wrist, but you do not need to: rest the dough properly in oil, stretch it on an oiled counter with the backs of your hands, and accept a small tear or two. Nobody at your table will be measuring translucency.","Mutabbaq is at its best within about ten minutes of leaving the pan and declines steadily after that, as the steam trapped inside softens the crust. Leftovers keep 2 days refrigerated; revive them in a dry frying pan over medium heat for 2 minutes a side or in a hot oven, never in a microwave, which turns the dough to leather. You can freeze the assembled uncooked parcels between sheets of baking paper for up to a month and fry them from frozen over lower heat, adding about three minutes a side. The filling itself can be made a day ahead, but stir the egg in only just before you fold.",[421,422,423,424],"The oil-rested dough does the hard work for you — after two hours it stretches thin without a rolling pin and without tearing.","Raw egg mixed into the filling sets during frying and binds the meat, so the parcel holds together when you cut it.","Leek and spring onion in quantity, which is what makes it taste like Jeddah mutabbaq rather than a generic meat pastry.","Griddle-fried in shallow oil, so the layers stay crisp instead of going soggy the way a deep-fried parcel does.",[426,427,428,429],"Large flat griddle or heavy frying pan","Wide metal spatula","Clean oiled worktop for stretching","Bowl for oiling the dough",{"fat":431,"carbs":432,"fiber":433,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,61,4,720,31,665,[438],"Hot tomato daqoos or a green chilli relish, lemon wedges, and small glasses of sweet black tea.",[440,443,446],{"name":441,"description":442},"Mutabbaq mawz","The sweet counter version: the same stretched dough folded around sliced ripe banana, fried in ghee and doused in sugar syrup or honey while still hot.",{"name":444,"description":445},"Cheese mutabbaq","Filled with grated mozzarella and a little cream cheese instead of meat, folded thinner and fried until the cheese runs when cut — a favourite with children.",{"name":447,"description":448},"Extra-spicy Yemeni style","The filling loaded with green chilli, plenty of black pepper and a spoon of tomato paste, served with a fiery sahawiq-style relish on the side.",[450,456,460,464,469,474,478,483,487,490,493,496,499,503,506,509,512,516],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"flour","plain flour","g","For the dough",{"qty":457,"name":458,"unit":459,"group":455},1,"fine salt","tsp",{"qty":461,"name":462,"unit":463,"group":455},180,"warm water","ml",{"qty":465,"name":466,"note":467,"unit":468,"group":455},6,"neutral oil, plus more for frying","sunflower or corn oil","tbsp",{"qty":470,"ref":471,"name":472,"unit":454,"group":473},400,"ground-beef","minced beef (or lamb), not too lean","For the filling",{"qty":457,"ref":475,"name":476,"unit":477,"group":473},"onion","onion, finely chopped","piece",{"qty":479,"ref":480,"name":481,"unit":482,"group":473},3,"garlic","garlic, finely chopped","clove",{"qty":484,"ref":485,"name":486,"unit":477,"group":473},2,"leek","leeks, white and pale green parts finely sliced",{"qty":433,"ref":488,"name":489,"unit":477,"group":473},"scallions","spring onions, thinly sliced",{"qty":479,"ref":491,"name":492,"unit":477,"group":473},"eggs","eggs, beaten",{"qty":457,"ref":494,"name":495,"unit":459,"group":473},"cumin","ground cumin",{"qty":457,"ref":497,"name":498,"unit":459,"group":473},"coriander-seed","ground coriander",{"qty":500,"ref":501,"name":502,"unit":459,"group":473},0.5,"turmeric","ground turmeric",{"qty":457,"ref":504,"name":505,"unit":459,"group":473},"black-pepper","black pepper, coarsely ground",{"qty":457,"ref":507,"name":508,"unit":477,"group":473,"optional":8},"green-chili","green chilli, finely chopped",{"qty":433,"ref":510,"name":511,"unit":468,"group":473},"cilantro","coriander leaves, chopped",{"qty":457,"ref":513,"name":514,"unit":477,"group":515},"lemon","lemon, in wedges","To serve",{"qty":517,"name":518,"unit":519,"group":473},null,"salt","to taste",[521,524,528,533,536,540,543,546],{"text":522,"title":523},"Mix {qty:flour} of flour with the salt, pour in the warm water and knead on the counter for 8 minutes until the dough is smooth, slack and slightly tacky — it should stretch when pulled rather than snap back sharply. Divide into four balls, roll each in 1 tablespoon of oil, and sit them in a bowl with the rest of the oil poured over.","Make and oil the dough",{"text":525,"title":526,"timerSeconds":527},"Cover the bowl and leave at room temperature for at least 2 hours, or up to 6. The dough will slump and spread into flat, shiny discs, and this is exactly what you want — rested dough stretches thin, fresh dough tears.","Rest it properly",7200,{"tip":529,"text":530,"title":531,"timerSeconds":532},"Drain off excess fat before cooling. A greasy filling soaks straight through the thin dough and makes the base soggy.","Fry the minced beef in a dry hot pan, breaking it up, for 6–8 minutes until the liquid has evaporated and the meat starts to sizzle and brown rather than steam. Add the onion, garlic, cumin, coriander, turmeric, black pepper and a good pinch of salt, cook 4 minutes more, then spread it on a plate to cool completely.","Cook the meat",480,{"text":534,"title":535},"Once the meat is cold, stir in the sliced leeks, spring onions, chilli, coriander leaves and the beaten eggs. It should look wet and loose, held together by the raw egg — that liquid sets during frying and binds everything. Season assertively, since the dough itself carries no salt of consequence.","Finish the filling",{"tip":537,"text":538,"title":539},"Work steadily outwards rather than pulling at one edge, and let the weight of your hands do it. Small holes near the rim will end up inside the folds.","Oil a large clear area of worktop. Put one dough ball down, press it flat, then push outwards from the centre with the flat backs of your oiled hands until you have a sheet roughly 40 cm across and thin enough to see the colour of the counter through it.","Stretch a sheet",{"text":541,"title":542},"Spoon a quarter of the filling into the centre and pat it into a flat square about 12 cm across. Fold the four sides over it one at a time to make a sealed square parcel, pressing the final flap down firmly so nothing leaks. Repeat with the remaining dough and filling.","Fill and fold",{"text":544,"title":545,"timerSeconds":451},"Heat 2 tablespoons of oil in a wide pan over medium heat and lay in a parcel folded side down. Fry 4–5 minutes, pressing flat with a spatula, until the base is deep golden with dark blisters, then flip and fry the other side the same. The parcel will puff slightly as the egg sets inside.","Griddle until blistered",{"text":547,"title":548},"Slide onto a board, rest for one minute so the steam escapes, then cut into four squares with a serrated knife. Serve straight away with lemon wedges and a hot tomato or chilli sauce, and fry the next one while people eat this one.","Cut and eat immediately","moo-TAB-bag",[551,555,559],{"note":552,"swap":553,"original":554},"A real shortcut used by plenty of home cooks. You lose the chewy pulled-dough texture but keep the shape, filling and crisp exterior.","Large spring roll pastry sheets or thin frozen roti paratha, two layers per parcel","Hand-stretched dough",{"note":556,"swap":557,"original":558},"Lamb is the more traditional choice in the Hejaz and gives a richer, fattier filling. Chicken needs an extra tablespoon of oil in the pan since it renders almost nothing.","Minced lamb, or minced chicken thigh","Minced beef",{"note":560,"swap":561,"original":562},"Leek is the classic, but the point is a mild allium bulk that softens and sweetens. Onion alone is too sharp and releases too much water.","A large bunch of spring onions, all of it, plus a little finely shredded white cabbage","Leek","saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq","saudi-arabia","Hejaz — Jeddah and Mecca",40,30,120,"medium",[575],"street-food",[577,578,579],"dairy-free","nut-free","halal-friendly",[452,471,485,491],[582,585,587,589],{"alt":583,"src":584},"Square of Saudi mutabbaq cut open to show spiced minced beef, leek and set egg inside a crisp blistered pastry","\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[592,593,594,595,596,597,598],"mutabbaq","murtabak","saudi street food","stuffed pancake","ramadan food","jeddah","minced beef pastry","2026-08-21","dishroute-kitchen","Dough pulled until you can read through it, packed with spiced minced beef, leek and egg, folded into a flat square and fried crisp on a griddle — the Hejazi street snack of Ramadan evenings.",{"en":603},"\u002Frecipe\u002Fsaudi-mutabbaq",{"items":605,"total":645,"page":457,"limit":888,"hasMore":889},[606,637,672,701,731,764,794,821,831,858],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":568,"region":611,"baseServings":465,"prepMinutes":612,"cookMinutes":613,"difficulty":573,"course":614,"diet":616,"mainIngredients":617,"images":621,"keywords":631,"publishedAt":599,"updatedAt":599,"authorSlug":600},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",20,110,[615],"main",[579],[618,619,475,620],"lamb","buttermilk","ghee",[622,625,627,629],{"alt":623,"src":624},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[607,632,633,634,635,636,596],"saudi arabia","crushed wheat","lamb porridge","najdi","laban",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":568,"region":642,"baseServings":465,"prepMinutes":643,"cookMinutes":644,"restMinutes":645,"difficulty":573,"course":646,"diet":647,"mainIngredients":649,"images":654,"keywords":664,"publishedAt":599,"updatedAt":599,"authorSlug":600},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,10,[615],[579,577,648],"gluten-free",[650,651,652,653],"chicken","basmati-rice","tomato","cardamom",[655,658,660,662],{"alt":656,"src":657},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[665,632,666,667,668,669,670,671],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":568,"region":677,"baseServings":465,"prepMinutes":571,"cookMinutes":678,"restMinutes":679,"difficulty":680,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":694,"publishedAt":599,"updatedAt":599,"authorSlug":600},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",200,15,"hard",[615],[579,577,648],[618,651,653,620],[685,688,690,692],{"alt":686,"src":687},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[695,632,696,697,698,699,700],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"romanized":706,"countrySlug":568,"region":707,"baseServings":433,"prepMinutes":612,"cookMinutes":708,"difficulty":709,"course":710,"diet":711,"mainIngredients":712,"images":715,"keywords":725,"publishedAt":599,"updatedAt":599,"authorSlug":600},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,"easy",[615],[648,578,579],[713,650,714,620],"short-grain-rice","milk",[716,719,721,723],{"alt":717,"src":718},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[702,726,727,728,667,729,730],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":568,"region":736,"baseServings":465,"prepMinutes":737,"cookMinutes":679,"restMinutes":737,"difficulty":709,"course":738,"diet":740,"mainIngredients":743,"images":747,"keywords":757,"publishedAt":599,"updatedAt":599,"authorSlug":600},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[739],"drink",[741,742,648,577,579],"vegan","vegetarian",[653,744,745,746],"saffron","cloves","dates",[748,751,753,755],{"alt":749,"src":750},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[758,759,760,761,762,763],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":568,"region":769,"baseServings":465,"prepMinutes":612,"cookMinutes":643,"restMinutes":770,"difficulty":709,"course":771,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":599,"updatedAt":599,"authorSlug":600},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[772,773],"dessert","snack",[742],[452,776,653,744],"yeast",[778,781,783,785],{"alt":779,"src":780},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[788,789,790,791,792,793],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":568,"region":569,"baseServings":433,"prepMinutes":645,"cookMinutes":737,"difficulty":709,"course":799,"diet":801,"mainIngredients":802,"images":807,"keywords":817,"publishedAt":599,"updatedAt":599,"authorSlug":600},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب",[800,772],"breakfast",[742],[803,804,805,806],"banana","pita-bread","heavy-cream","honey",[808,811,813,815],{"alt":809,"src":810},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[795,818,819,727,597,820],"saudi breakfast","banana bread pudding","ramadan 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فريكة","shorbat farīkah",55,[866],"soup",[577,578,579],[618,652,475,494,869],"stock",[871,874,876,878],{"alt":872,"src":873},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":872,"src":875},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":872,"src":877},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":872,"src":879},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[881,882,883,884,885,886,887],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",24,false,1788563764247]